Ingredients:

All these Red Tractor ingredients can be found as part of Budgens' new SuperValu range in store.

Pork

2kg boneless leg of Red Tractor pork

750g Red Tractor new potatoes peeled & halved (2x)

Bunch of Red Tractor carrots peeled & sliced

300g Red Tractor broccoli

4 Red Tractor apples peeled, cored & cut into wedges

3 medium Red Tractor red onions

2 tbsp Red Tractor Rapeseed oil

1 tbsp sea salt flakes and black pepper

1 tbsp Red Tractor Silverspoon sugar

Knob of Red Tractor butter

Fresh sage leaves

Garnish

Red Tractor potatoes

Red Tractor carrots

Red Tractor broccoli

Gravy

400ml medium dry cider

1 cup of chicken stock

1 tbsp Red Tractor plain flour

Serving suggestion: spinach, cashew nuts and balsamic vinegar salad.

Method:

Preparation

Peel and core apples, then cut into wedges

Peel and prep carrots, onion, potatoes

For the pork:

Remove the pork from the fridge 30 mins before roasting and pat dry with kitchen paper. Score the skin with a sharp knife and rub with half the sea salt.

Cluster the prepared veg in a roasting tin around the pork, sprinkle with remaining salt and the rapeseed oil.

Roast for 1½-2 hours at 190oC (gas mark 5) in a preheated oven, until the juices run clear. Rest the pork leg for 10 minutes before carving.

For the sides:

Melt the butter in a frying pan and add the apple wedges and sugar. Stir until golden, add the sage leaves and remove from the heat once crispy.

Meanwhile, boil or steam the broccoli.

For the gravy:

Remove the vegetables from the roasting tin and pour away most of the cooking fat. With the remaining juices heat on a medium flame and add the flour. When it starts to sizzle, add the cider and stock, stirring until the gravy has reduced.

Remove the crackling from the pork, carve and serve with the apples and sage, vegetables and cider gravy.